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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

223 related items for PubMed ID: 26627602

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  • 2. The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures.
    Khalesi H, Sun C, He J, Lu W, Fang Y.
    Food Res Int; 2021 Feb; 140():109856. PubMed ID: 33648174
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  • 3. Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange.
    Kleemann C, Zink J, Selmer I, Smirnova I, Kulozik U.
    Molecules; 2020 Sep 25; 25(19):. PubMed ID: 32992964
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  • 4. Mixed gels from whey protein isolate and cellulose microfibrils.
    Peng J, Calabrese V, Ainis WN, Scager R, Velikov KP, Venema P, van der Linden E.
    Int J Biol Macromol; 2019 Mar 01; 124():1094-1105. PubMed ID: 30476515
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  • 7. The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
    Shiroodi SG, Lo YM.
    J Dairy Res; 2015 Nov 01; 82(4):506-12. PubMed ID: 26234882
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  • 10. Explaining the texture properties of whey protein isolate/starch co-gels from fracture structures.
    Fu W, Nakamura T.
    Biosci Biotechnol Biochem; 2017 Apr 01; 81(4):839-847. PubMed ID: 28140770
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  • 11. Decoupling diffusion and macromolecular relaxation in the release of vitamin B6 from genipin-crosslinked whey protein networks.
    Teimouri S, Dekiwadia C, Kasapis S.
    Food Chem; 2021 Jun 01; 346():128886. PubMed ID: 33422921
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  • 13. How micro-phase separation alters the heating rate effects on globular protein gelation.
    Leksrisompong PN, Foegeding EA.
    J Food Sci; 2011 Apr 01; 76(3):E318-27. PubMed ID: 21535832
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  • 15. Design of microcapsules with bilberry seed oil, cold-set whey protein hydrogels and anthocyanins: Effect of pH and formulation on structure formation kinetics and resulting microstructure during purification processing and storage.
    Svanberg L, Wassén S, Gustinelli G, Öhgren C.
    Food Chem; 2019 May 15; 280():146-153. PubMed ID: 30642480
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  • 16. Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels.
    Pouvreau L, van Wijlen E, Klok J, Urbonaite V, Munialo CD, de Jongh HH.
    J Food Sci; 2016 Apr 15; 81(4):N982-90. PubMed ID: 26894687
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  • 17. The Young's Modulus, Fracture Stress, and Fracture Strain of Gellan Hydrogels Filled with Whey Protein Microparticles.
    Lam CWY, Ikeda S.
    J Food Sci; 2017 May 15; 82(5):1157-1162. PubMed ID: 28444689
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  • 19. Effect of N-Ethylmaleimide as a Blocker of Disulfide Crosslinks Formation on the Alkali-Cold Gelation of Whey Proteins.
    Lei Z, Chen XD, Mercadé-Prieto R.
    PLoS One; 2016 May 15; 11(10):e0164496. PubMed ID: 27732644
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  • 20. Study on the fabrication and controlled release behavior of N-Acetylneuraminic acid-loaded hydrogels stabilized by gelatin/whey protein isolate.
    Xu L, Wang Y, Chen X, Cao L, Pang M.
    Food Chem; 2024 Oct 30; 456():139934. PubMed ID: 38852452
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